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Chicken Marinade with Herby Fruit & Nut Couscous

This recipe uses:

Thatchers Cloudy Lemon


For the Marinade

  • 250ml Thatchers Cloudy Lemon cider
  • 1 tbsp oregano
  • 2 garlic cloves, squashed
  • ¼ tsp salt
  • ¼ tsp pepper
  • Zest of 1 orange and 1 lemon
  • Juice of ½ orange and ½ lemon (dice the remaining lemon and orange for the skewers)
  • 500g diced chicken breast, cut around 2cmsq
  • 250g Wyke Farms Extra Mature Cheddar Cheese, grated (save half for the topping)
  • Salt and Freshly Ground Black Pepper
  • 25g Fresh Breadcrumbs
  • Few Sprigs of Thyme
  • Pepper

For The Cous Cous

  • 130g dried couscous
  • 1 tbsp extra virgin olive oil
  • Juice of ½ orange and ½ lemon
  • 200ml boiling water
  • 85g roasted almonds, roughly chopped
  • 15g chopped parsley
  • 10g chopped mint
  • 3 spring onions, diced
  • 180g cherry tomatoes, diced
  • (Optional) 2 tsp sumac
  • (If you don’t have sumac you could add half a stock cube to the boiling water)
    ¼ tsp salt and pepper
  1. Pour the Thatchers Cloudy Lemon Cider into a large bowl.
  2. Add all the other ingredients and then add in the chicken breast and stir.
  3. Place a lid on the bowl and rest in the fridge for up to 5 hours.
  4. Meanwhile, prepare the couscous. Add the dried couscous to a large dish. Drizzle over the olive oil, orange and lemon juice, salt and pepper and stir. Then pour over the boiling water (add half a stock cube if not using sumac), stir and cover for 15 minutes.
  5. Fluff up the couscous with a fork, and then add the sumac (if using) and stir through. Add the almonds, spring onions, herbs, cherry tomatoes and stir thoroughly. Taste at this point and see if it needs a pinch more salt or pepper, or an extra squeeze of orange or lemon.
  6. When you are ready to cook the chicken, place a piece of diced lemon or orange on the skewer, add a couple of pieces of chicken, more fruit and then more chicken (around 4-5 per skewer) Sprinkle a little more salt and pepper over the chicken.
  7. Make sure your BBQ is well heated up and at a good medium hot temperature. Place the skewers on the BBQ, and cook for around 15-18 minutes (depending on the thickness of your chicken) turning 2 or 3 times to ensure even colour and cooking. Make sure your chicken is cooked all the way through before serving with the couscous salad.
  8. For extra fruity flavour squeeze the charred fruit over the skewers or couscous.
  9. Enjoy with a cold glass of Thatchers Cloudy Lemon Cider!